Chicken Katsu Curry

Method

1. 1

   Soften the vegetables

   Heat the sauce oil in a saucepan over medium heat. Add the onion and carrots and cook for 12 to 15 minutes, stirring often, until the onion is soft and the carrots are beginning to soften.

2. 2

   Build the sauce

   Add the garlic and ginger and cook for 1 minute over medium heat, stirring, until fragrant. Stir in the flour and curry powder and cook for 1 minute until no dry flour remains.

3. 3

   Simmer the sauce

   Gradually whisk in the stock, then stir in the soy sauce, honey and ketchup. Simmer uncovered over low heat for 25 to 30 minutes, stirring occasionally, until the carrots are tender and the sauce coats a spoon.

4. 4

   Finish the sauce

   Blend the sauce smooth if desired, then taste and add up to ½ tbsp more soy sauce for savouriness or 1 tsp more honey for sweetness; keep warm over low heat until serving.

5. 5

   Season the chicken

   Season the chicken cutlets on both sides with the salt and pepper.

6. 6

   Crumb the chicken

   Coat each cutlet in flour, dip in beaten egg, then press into panko until fully covered.

7. 7

   Prepare the rice

   If the cooked rice is cold, reheat it until piping hot, at least 75°C, then cover and keep warm while you fry the chicken.

8. 8

   Heat the frying oil

   Pour oil into a wide, heavy pan to a depth of 1 cm and heat over medium-high heat to 170 to 175°C, or until a panko crumb sizzles steadily and turns golden in about 30 seconds.

9. 9

   Fry the cutlets

   Fry two cutlets at a time for 3 to 4 minutes per side, maintaining 170 to 175°C and turning once, until deep golden and the thickest part reaches 74°C (165°F).

10. 10

    Keep the first batch crisp

    Transfer cooked cutlets to a wire rack over a baking tray and keep uncovered in a 100°C oven while frying the remaining cutlets, until the second batch is cooked through and crisp.

11. 11

    Serve

    Slice the cutlets and serve immediately over the warm rice with the warm curry sauce alongside.

Tips

• Set up flour, beaten egg and panko in separate shallow dishes; use one hand for dry coating and the other for egg to keep the crumbs tidy.
• Use the 1 cm oil depth as the measure, since the amount needed depends on the width of your pan.
• Fry in batches at 170 to 175°C and drain on a wire rack to help keep the coating crisp.
• Taste the sauce before serving; add soy sauce or honey in small increments to suit your taste.

Swaps

• Use vegetable stock instead of chicken stock.
• Use maple syrup instead of honey.
• Regular breadcrumbs can replace panko, though the crust will be less airy.

Storing

Store the sauce, rice and chicken separately in airtight containers in the fridge for up to 3 days. Reheat sauce and rice until piping hot, at least 75°C. Reheat chicken on a rack in a 180°C oven until hot throughout and crisp.